Tunisian-Spiced Stuffed Peppers with Chickpeas, Apricots and Feta

Stuffed peppers are a classic comfort dish, but this version takes a detour to North Africa with a vibrant Tunisian spice blend. The filling combines fluffy jasmine rice, sweet dried apricots, crispy chickpeas and salty feta cheese for a delightful mix of textures and flavors.

Roasted bell peppers become tender and slightly charred, providing the perfect vessel for the spiced rice mixture. A drizzle of creamy, spiced sour cream adds a cooling finish. This vegetarian meal is satisfying enough for a weeknight dinner yet impressive enough for guests.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to middle position. Wash and dry all produce. Halve bell peppers lengthwise, removing stems and cores. Thinly slice scallions, separating white and green parts. Roughly chop dried apricots if needed. In a small bowl, mix sour cream with ¼ teaspoon Tunisian spice blend and a pinch of salt. Add water 1 teaspoon at a time until it reaches a drizzling consistency; set aside.
2. In a small pot, combine jasmine rice, chopped apricots, ¾ cup water, half of the remaining Tunisian spice blend and a generous pinch of salt. Bring to a boil over medium-high heat, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered.
3. Place bell pepper halves on a baking sheet, cut sides up. Drizzle each with olive oil and rub to coat. Season generously with salt and pepper. Roast on the middle rack until slightly softened, 15-17 minutes. Remove from oven and let cool slightly.
4. Meanwhile, drain and rinse chickpeas; pat dry with paper towels. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add chickpeas, scallion whites, remaining Tunisian spice blend and a pinch of salt. Cook, stirring occasionally, until chickpeas are lightly browned, 3-4 minutes. (Note: chickpeas may pop.) Turn off heat.
5. Fluff the cooked rice with a fork. Add it to the pan with chickpeas, along with three-quarters of the feta cheese and 2 tablespoons butter. Season generously with salt and stir to combine. Stuff each bell pepper half with as much filling as possible. Return the baking sheet to the oven and bake until peppers are tender, 5-7 minutes. Keep the remaining filling warm.
6. Divide the remaining filling among plates. Top with stuffed peppers. Drizzle with the spiced crema and sprinkle with scallion greens and remaining feta cheese.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. Basmati or long-grain white rice work well; adjust liquid and time accordingly.

How do I store leftovers?

Store stuffed peppers and extra filling separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this vegan?

Omit the feta and butter and use a plant-based sour cream. The dish will still be flavorful with the spices and chickpeas.